Method of making food product



Patented Nov. 2 5, 1930 r HARRY ADRIAN me ,0]? M L EN, AND KRIKon v i r MASSACHUSETTS ;1

i No Drawing.

' before it isground and while it is inthe milk stage and then grinding the roasted kernel made according to our B. cnroxnnmo, or nnoox'roiv,

MErnon OEMAKING roon-rnonoor This invention relates to a food productof the corn-inealclass and to a novel method of making the same. i

An b]ect0f the invention 1s to provide an improved food product of i this type which hasa superior flavor when used in makingbread, rolls,niuffins and other articlesof food usually usedas an ini in which corn-meal is gredient. W e attain this object by roasting the corn into corn-meal. v a

WVe will preferably use small kernel corn although a verysatisfactory product can be invention from ordinary field corn or Indian corn.

In carrying. out our inventionthe ears of corn are picked when in the milk stage, that is, when the kernels are still soft and milky and before they begin to harden up and said ears are then placed in an oven and roasted until the kernels are thoroughly dry, the l roasting of the'kernels beingaccomplished 9 while still onthe co-b.

After the corn is sufficiently roasted then the ears of corn are shelled thereby removing.

usual way to produce corn-meal? a The roasting ofthecorn onthe ear as well as the rojasting o-f it when inflthe milk stage theroasted kernels'from the cob and the kernels may then be ground in any produces a roasted cornhaving a peculiarly pleasing flavor.

The roasting'of the corn may be accomplished in any approved way butwe find that goodresults are'secured by roasting 'itin 1 a brick oven and in doing this the brick oven is preferably heated to a temperature of about 215 F. atwhich timethe heat would-be shut off. The ears of corn in the milk stage are a then deposited in the ovenand allowed to remain until the oven has cooled. We findthat in this way the corn is sufficiently roasted or 7 dried for the purpose. of this invention. After the ears of corn have been removed from the oven they are then shelled to remove the kernels therefrom and the roastedkernels are then ground into corn-meal as stated above. i

suitable or Application filed November 17, 1927. Serial No. 234,029. r

The resulting product, especially when I .Hmade of small kernel corn, has a remarkably F pleasant flavor: and makes unusually tasty corn bread,*corn: rolls, corn muffins, etc;

vention is that the roasting of the cornprior An advantage which results from our into grinding has a sterilizing effect so that the corn-meal embodying our, invention will keep 3 indefinitely, whereas ordinary corn-meal likely to become wormy or webby after a comparatively, short time. i

The corn-meal madein accordance With than ordinary corn mealzi V I i In carrying outourinvention we propose our invention is also more easily digestible to utilize the entire kernel in Inakingour' corn-meal thus producing a. food product which containsallfthe nutriment ofthe corn. M

j Either sweet corn, field or fodder corn may be used in making our improved: food product although We prefer touse corn having rela tively small kernels.v i

.Weclaimr The method of making a food product wh ch consists in roasting ears of corn when in the milk stage until the kernels are thorthe cob and then into meal. V r Inftestimony whereof We g have signedour' v names tothis specification.

oughly dry, shelling the roasted kernels from grinding theshelled kernels HARRYADRIANERYSIN; a

KRIKORB; CHICKERING. "1' r l 

